Set up the grill for direct hot heat at about 400 degrees F (205 degrees C).
Trim the hanger steaks by removing the center sinew, then cut down the conversion in the steak to create two smaller steaks.
Season each steak with salt and pepper.
Snap each piece of asparagus at the base the stringy tough part of the asparagus will be removed. Toss the asparagus in the olive oil.
In a small skillet melt the butter then add the finely chopped parsley. Let rest but keep warm so it doesn't solidify.
Grill the hangar steaks. Flip the steaks every 30 seconds until the desired doneness. At the same time cook the asparagus by also flipping them a few times on the grill until cooked through.
Remove the steaks and asparagus from the grill. Let the steaks rest for a few minutes.
To serve, thinly slice the hanger steak against the grain. Place on the serving plate with the asparagus. Drizzle with the parsley butter sauce.